Effect of Domestic Cooking Methods on Antioxidant Capacity of Fresh and Frozen Kale

Figures & data

TABLE 1 The total phenolic content (mg gallic acid/kg dry matter), and antioxidant activity (mmol trolox/100 g dry matter) of the fresh and frozen kale samples

Treatment	TPC*	DPPH	ABTS*	FRAP*
Fresh	12690 ± 1770	4.44 ± 0.59	6.27 ± 0.06	4.67 ± 0.19
Frozen	21295 ± 2562	6.08 ± 0.47	9.74 ± 0.74	7.56 ± 0.62

A statistical analysis was carried out by the Student’s t-test, comparing value of fresh sample with frozen sample;

*It presents significant difference (p < 0.05).

FIGURE 1 (a) Changes in the total phenolic content (TPC) of the fresh and frozen kale samples after blanching and cooking treatments. The TPC of the fresh uncooked sample was set as 100, and changes due to treatments are indicated as increase or decrease with respect to 100. (b) Changes in the DPPH radical scavenging activity of the fresh and frozen kale samples after blanching and cooking treatments. The antioxidant activity of the fresh uncooked sample was set as 100, and changes due to treatments are indicated as increase or decrease with respect to 100. (c) Changes in the ABTS radical scavenging activity of the fresh and frozen kale samples after blanching and cooking treatments. The antioxidant activity of the fresh uncooked sample was set as 100, and changes due to treatments are indicated as increase or decrease with respect to 100. (d) Changes in the FRAP ferric reducing antioxidant power of the fresh and frozen kale samples after blanching and cooking treatments. The antioxidant activity of the fresh uncooked sample was set as 100, and changes due to treatments are indicated as increase or decrease with respect to 100.